Prep Time: 5 minutes

Cook Time: 3 minutes

Serves: about six cups

Ingredients:

2 C. all-purpose flour

4 eggs, lightly beaten

1/3 C. milk

2 tsp. salt

4 T. butter

For the topping:

1 T. butter

1 T. dried bread crumbs

Garnish with parsley

What to do:

In a large bowl, mix the flour, eggs, milk and salt until smooth (dough will be sticky). Mix together until well blended, about the consistency of thick pancake batter. Don’t over mix. In a large saucepan over high heat, bring water to a boil. Pour dough into a colander or spatzle maker coated with cooking spray; place over boiling water. With a wooden spoon, press dough until small pieces drops into boiling water. Don’t let them cook too long or they will get too soft. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. For the topping; heat butter in a skillet and add dry bread crumbs, stir till fried and golden brown.  Spread on top of Spatzle platter and garnish with parsley.